Ingredients
Method
- Set a large heavy-bottomed saucepan over low heat and melt the butter completely, stirring now and then.
- Add the marshmallows and stir without stopping until they are fully melted and the mixture looks glossy and smooth.
- Take the saucepan off the heat and fold in the crisp rice cereal until every piece is well coated.
- Divide the warm cereal mixture evenly between three mixing bowls. Tint one bowl with yellow coloring, tint a second bowl with orange coloring, and leave the third bowl plain.
- Press the yellow mixture evenly into the bottom of a lightly buttered 9 x 13-inch baking pan, then add the orange mixture over the top, and finish with the plain white mixture, gently pressing each layer into place.
- Lightly press candy corn into the top layer in a single layer or in a simple pattern.
- Let the pan cool completely at room temperature until firm, then cut into squares with a buttered knife.
Nutrition
Notes
Grease your hands with a little butter or cooking spray before pressing the sticky mixture into the pan.
Make the layers slightly cool before assembling so they stack more neatly, but don't let them harden.
Store leftovers in an airtight container at room temperature for up to 3 days, with parchment or waxed paper between layers.
For extra Halloween flair, arrange the candy corn to form a candy corn shape or make stripes across the top.
Use salted butter if you prefer a touch of saltiness to balance the sweetness.
To make ahead, prepare the bars the day before and keep them covered until serving.
For cleaner cuts, wipe the knife with a damp paper towel between slices.